GRILLED FUSION CHICKEN

Pam · 07-15-2011, 07:23 AM

I found this recipe in my local newspaper. Sounded good...so I served this for dinner last night. It's very tasty/tender and has a "kick" in flavor. I cut the marinade in half using 2 boneless/skinless chicken breasts. I marinaded the chicken in a ziplock bag. Definitely will make this again!

GRILLED FUSION CHICKEN
courtesy Joe’s Butcher Shop & Fish Market

marinade:
½ c. olive oil
2 t. minced garlic
2 T. Tequila
2 T. fresh lime juice
1 t. Worcestershire sauce
1 t. grated ginger
1 t. ground Chipotle powder
1 t. kosher salt

sauce:
1/3 c. heavy cream
fresh chopped cilantro

MIX the marinade ingredients together. Cut several shallow slits in each chicken breast. Put chicken in Ziplock bag and pour in 2/3rds of marinade. Marinate 6 to 8 hours in the refrigerator, turning a few times if possible.

PREHEAT grill to medium hot. Put chicken slit side down. To get grill marks, rotate a half turn after about 4 minutes.

COOK about 8 minutes per side, or until chicken reaches 155 to 160 degrees internal temperature.

WHILE chicken cooks, simmer 1/3 cup reserved marinade until it is reduced to ¼ cup. Whisk in cream and heat through, then remove from heat.

SERVE sauce spooned over chicken garnished with cilantro.

chewiegand · 07-15-2011, 07:40 AM

Quote:

Originally Posted by Pam

I found this recipe in my local newspaper. Sounded good...so I served this for dinner last night. It's very tasty/tender and has a "kick" in flavor. I cut the marinade in half using 2 boneless/skinless chicken breasts. I marinaded the chicken in a ziplock bag. Definitely will make this again!

GRILLED FUSION CHICKEN
courtesy Joe’s Butcher Shop & Fish Market

marinade:
½ c. olive oil
2 t. minced garlic
2 T. Tequila
2 T. fresh lime juice
1 t. Worcestershire sauce
1 t. grated ginger
1 t. ground Chipotle powder
1 t. kosher salt

sauce:
1/3 c. heavy cream
fresh chopped cilantro

MIX the marinade ingredients together. Cut several shallow slits in each chicken breast. Put chicken in Ziplock bag and pour in 2/3rds of marinade. Marinate 6 to 8 hours in the refrigerator, turning a few times if possible.

PREHEAT grill to medium hot. Put chicken slit side down. To get grill marks, rotate a half turn after about 4 minutes.

COOK about 8 minutes per side, or until chicken reaches 155 to 160 degrees internal temperature.

WHILE chicken cooks, simmer 1/3 cup reserved marinade until it is reduced to ¼ cup. Whisk in cream and heat through, then remove from heat.

SERVE sauce spooned over chicken garnished with cilantro.

This is very similar to a copycat recipe I use, Applebee's tequila lime chicken. It even has a mexi-ranch type sauce too.

Charski · 07-15-2011, 09:53 AM

Mmmm, that sounds good! Thanks!

jigglenomore · 07-15-2011, 11:50 AM

Awesome!!

Nelle Belle · 07-15-2011, 08:48 PM

Can you leave the tequila out without much change in the taste?

Pam · 07-16-2011, 07:37 AM

Nelle Belle.....I'm not sure.

Maybe someone else will have an answer for you.

Tilly · 07-16-2011, 06:57 PM

Quote:

Originally Posted by Nelle Belle

Can you leave the tequila out without much change in the taste?

Yes, I too would like to know. I don't have it around and don't really want to purchase it.

07-15-2011, 07:23 AM	#1
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 970 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	GRILLED FUSION CHICKEN I found this recipe in my local newspaper. Sounded good...so I served this for dinner last night. It's very tasty/tender and has a "kick" in flavor. I cut the marinade in half using 2 boneless/skinless chicken breasts. I marinaded the chicken in a ziplock bag. Definitely will make this again! GRILLED FUSION CHICKEN courtesy Joe’s Butcher Shop & Fish Market marinade: ½ c. olive oil 2 t. minced garlic 2 T. Tequila 2 T. fresh lime juice 1 t. Worcestershire sauce 1 t. grated ginger 1 t. ground Chipotle powder 1 t. kosher salt sauce: 1/3 c. heavy cream fresh chopped cilantro MIX the marinade ingredients together. Cut several shallow slits in each chicken breast. Put chicken in Ziplock bag and pour in 2/3rds of marinade. Marinate 6 to 8 hours in the refrigerator, turning a few times if possible. PREHEAT grill to medium hot. Put chicken slit side down. To get grill marks, rotate a half turn after about 4 minutes. COOK about 8 minutes per side, or until chicken reaches 155 to 160 degrees internal temperature. WHILE chicken cooks, simmer 1/3 cup reserved marinade until it is reduced to ¼ cup. Whisk in cream and heat through, then remove from heat. SERVE sauce spooned over chicken garnished with cilantro. __________________ Pam

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

07-15-2011, 09:53 AM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,195 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Mmmm, that sounds good! Thanks!

07-15-2011, 11:50 AM	#4
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Awesome!!

07-15-2011, 08:48 PM	#5
Nelle Belle Very Gabby LCF Member!!! Join Date: Mar 2007 Location: Northern NJ in the path of Sandy... And now Nemo Posts: 4,230 Gallery: Nelle Belle	Can you leave the tequila out without much change in the taste?

07-16-2011, 07:37 AM	#6
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 970 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Nelle Belle.....I'm not sure. Maybe someone else will have an answer for you.